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Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 6 lb white fish, sea bass,
- 3 Tbsp. extra virgin extra virgin olive oil rind of 1 orange
- 1 clv garlic -- chopped
- 1 pch saffron threads
- 2 Tbsp. Pernod, or possibly other anise-flavored liqueur
- 1 sm fennel bulb -- chopped
- 1 lrg onion -- chopped
- 1/2 lb small new potatoes -- sliced
- 2 lb large raw shrimp -- peeled and deveined croutons -- to serve Stock:
- 3 lb fish heads, bones and trimmings
- 2 Tbsp. extra virgin olive oil
- 2 x leeks -- sliced
- 1 x onion -- halved and sliced
- 1 1/2 lb ripe tomatoes, cored and quartered
- 4 clv garlic -- sliced bouquet garni rind of 1 orange, removed with vegetable peeler
- 3 pch saffron threads Rouille:
- 2/3 c. soft white bread crumbs
- 2 clv garlic -- chopped
- 1/2 x red bell pepper, roasted
- 1 tsp tomato paste
- 1/2 c. extra virgin extra virgin olive oil
Direcciones
- Put fish in bowl with 2 Tbsp. extra virgin olive oil, orange rind, garlic, saffron and liqueur. Turn to coat, cover and chill. To make stock, rinse the fish heads and bones under cool water. Heat extra virgin olive oil in large saucepan. Add in leeks, onion and pepper and cook over medium hat for about 5 min till onion starts to soften stirring occasionally. Add in, fish heads, bones and trimmings with heads of shells from the shrimp. Add in tomatoes, garlic, bouquet garni, orange rind, saffron and cool water to cover by 1 inch. Bring to boil, skimming any foam. then reduce heat and simmer covered for 1/2 hour. Strain stock.
- To make the rouille, soak breadcrumbs in water then squeeze dry. Put bread crumbs in food processor with garlic, bell pepper and tomato paste and process till smooth. With machine running slowly pour oil, scraping down side once or possibly twice. To finish the bouillabaisse, heat remaining 1 Tbsp. of extra virgin olive oil in large casserole over medium heat. Cook fennel and onion for about 5 min, then add in the stock. Bring to boil, add in the fish, starting with the thickest pcs. Add in shrimp and continue simmering gently till all fish is cooked. Transfer fish and potatoes to heated tureen or possibly soup plates. Adjust seasoning and ladle soup over. Serve with croutons spread with rouille.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 711g | |
| Recipe makes 8 servings | |
| Calories 873 | |
| Calories from Fat 373 | 43% |
| Total Fat 41.72g | 52% |
| Saturated Fat 6.4g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 313mg | 104% |
| Sodium 408mg | 17% |
| Potassium 2162mg | 62% |
| Total Carbs 20.94g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 4.86g | 3% |
| Protein 98.96g | 158% |
